Treasures from the Garden - Organic Zucchini Bread

It would appear that there's a theme happening lately with my more recent postings.  Seems that every time I turn around, I am converting one baking recipe or another into a food that is actually GOOD for you and your body.

Today is no different.

Organic Zucchini Bread

3 c. shredded zucchini [about 3 medium sized ones]

1 2/3 c. organic turbinado sugar

2/3 c. grapeseed or sunflower oil

2 tsp. organic vanilla

4 large eggs

3 c. organic oat or brown rice flour [Bob's Red Mill is a good brand]

2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. mediterranean sea salt

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1/4 tsp. ground allspice

1/4 tsp. ground cardamon

1/2 bag of golden raisins

Preheat oven to 350 degrees.  Grease bottoms of 2 loaf pans that are 9"x5"x3".  Mix zucchini, sugar, oil, and eggs in a large bowl.  Stir in remaining ingredients.  Pour batter into prepared pans.  Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean.  We have a gas oven and I use metal pans ... ended up cooking them 60 minutes.  Remove from oven and let cool on a wire rack for about 10-15 minutes.  

Remove from pans and allow to continue cooling on wire racks.  

Wrap and store at room temp for up to 4 days, can be refrigerated for up to 10 days.

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Because I still haven't weaned myself away from multi-tasking ... I managed to start a new Gypsy Coat design while waiting for the bread to bake.

Will keep you posted on its development ...

And for the record, the bread is incredible!!!